Taco Soup *PENNY SAVER AND DELISH!!*

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, taco soup penny saver and delish!!. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Taco Soup PENNY SAVER AND DELISH!! is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Taco Soup PENNY SAVER AND DELISH!! is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have taco soup penny saver and delish!! using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Taco Soup PENNY SAVER AND DELISH!!:
  1. Take 1 lb ground beef or ground turkey
  2. Prepare 1⁄2 cup onion/diced
  3. Prepare 1⁄2 cup green bell pepper/diced
  4. Make ready 1 can Pinto beans OR Kidney beans
  5. Take 2 can black beans
  6. Make ready 2 can creamed corn
  7. Get 5 can Mild Rotel diced tomatoes & green chilies
  8. Make ready 1⁄2 cup sour cream
  9. Prepare 2 envelope Hidden Valley Ranch Salad Dressing & Seasoning Mix
  10. Prepare 1 envelope taco seasoning
  11. Take 1 tbsp garlic powder
  12. Get 1 tbsp chili powder

Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. You can also freeze soup after it has cooled.

Instructions to make Taco Soup PENNY SAVER AND DELISH!!:
  1. Brown ground beef or turkey in skillet, drain excess grease.
  2. Combine ALL ingredients into large pot on stove or into crock pot.
  3. Cook on medium heat for 45 minutes, stirring occasionally. Or in crock pot you can let it cook all day on low.
  4. Serve with tortilla chips. optional to put shredded cheese & chopped onions on top.

After adding the tomato juice, cool and freeze. You can also freeze soup after it has cooled. When you're ready to eat it again, partially thaw the soup in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if necessary. In a large pot over medium heat, heat oil.

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